Double-Baked Sweet Potatoes

Double-Baked Sweet Potato recipes


  • 6 medium sweet potatoes, baked, slightly cooled
  • 1/2 cup (1 stick) butter or margarine, melted
  • 6 tablespoons apple juice
  • 2 tablespoons firmly packed brown sugar
  • 1/2 teaspoon ground ginger
  • 1 cup JET-PUFFED Miniature Marshmallows
  • 1/3 cup BAKER'S ANGEL FLAKE Coconut
  • 1 tablespoon butter or margarine, melted


  1. Heat oven to 350 degrees F.
  2. Cut potatoes in half lengthwise. Scoop out centers, leaving 1/8-inch-thick shells.
  3. Mash potatoes in a medium bowl.
  4. Add 1/2 cup butter, juice, sugar and ginger; beat until fluffy.
  5. Spoon into shells.
  6. Mix remaining ingredients; spoon over potatoes.
  7. Bake for 20 to 25 minutes or until heated through.

12 servings, 1 potato half each

Cran-Orange Topped Double-Baked Sweet Potatoes: Prepare as directed, substituting 1 can (11 ounces) mandarin orange segments, drained, and 1/3 cup whole berry cranberry sauce for the marshmallows, coconut and 1 tablespoon butter.

Nutritional Information: Calories 170 Total fat 10 g Saturated fat 5 g Cholesterol 25 mg Sodium 100 mg Carbohydrate 20 g Dietary fiber 2 g Sugars 13 g Protein 1 g Vitamin A

220 %DV Vitamin C 20 %DV Calcium 2 %DV Iron 4 %DV

Recipe and photo used with permission from: Kraft Heinz Company

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